Daiquiri ice cream if you please...

One of my principles of make-it-yourself extends to ice cream. The flavours simply can't be compared to what comes out of a tub from the super-chilled isle of the supermarket. Think of home made ice cream more as a trip to Trampoline or your local little ice creamery, where things are churned by hand, made with love and the staff will occasionally break into song when Michael Jackson is played over the speakers.

But what if you don't have the goods? Cause to make good ice cream, you really do need a makers. Once of those frozen bowls that has a mixer inbuilt. That makes your ice cream smooth and soft and cold. So what do you do?

Try this recipe silly! No churn ice cream. Still luscious and creamy. No chunks of icy shards. Just smoothness. I think the alcohol stops this from getting to hard. And the cream whipped helps too. I'm planning on experimenting to find out what freezes and what keeps your mixture smooth. But until then, daiquiri ice cream if you please.

Daiquiri Ice Cream

Serves 6

1/2 c lemon juice

2 tbs white rum

3 tbs cointreau
3/4 c icing sugar

600 ml cream

Combine together the lemon juice, white rum, cointreau and icing sugar until sugar is dissolved. In your mixer, add the cream to the lemony, groggy, sugary goodness and whisk until firm peaks form. Spoon into a container for freezing, cover and place in your freezer overnight.

Adapted from Nigella Lawson's Nigella Express.

Strawberry Sponge Deliciousness...

Mmmmmm, ice cream. The bug has surely bitten, and it won't let go. How did I ever consume the version purchased from a store in a carton? How could I have once declared it to be my most favourite thing to eat, ever? Obviously this was before I seriously got into home made ice cream. And I think the fella is won over too. Tonight he turned up his nose at ice cream on the wharf for the variety we had setting in the freezer - burnt caramel with a fig jam swirl. Can't say I blame him, and indeed partook in some of this deliciousness too. The jam was an addition to the butterscotch/caramel we make often. But this time I was having so much trouble getting the butter to brown rather than burn. But that is a post for another day.

Back to the jam. Ice cream making fits in with my desire to be industrious and self sufficient. It is a very therapeutic thing to create, with stirring, patience and a few days before having a finished produce. This is not particularly dissimilar from making preserves. If I find fruit on sale, I will buy a few kilos and make jam. Apricots are hard to pass by, strawberries when they are in season, figs when they are in abundance on a friendly neighbour's tree... Generally the results are amazing. But with strawberries I often end up with a luscious sauce with a few chunks. The lack of pectin in strawberries is a real challenge when jam making, but perfect with topping off a cake-flavoured ice cream.

I found this recipe's inspiration on a fantastically bespoke blog called The Kitchy Kitchen. It called for cake mix in with cream and ice cream. And boy does it work. But rather than ending up with a cake flavour generally, I took inspiration from the humble sponge and swirled through some runny strawberry jam. It adds a different texture to the mix, it imparts a hint of tartness. Oh, how it works. Oh, how good the original recipe is also.

(Sorry about the terrible formatting!)

Strawberry Sponge Ice Cream
Makes c. 1 L

3/4 c cake mix
1/2 c sugar

1 1/2 c milk

2 c cream 3 egg yolks

2 tsp vanilla

pinch salt

1/2 c strawberry jam

Sift cake mix into a medium saucepan. Add sugar, 1 c milk and 1 1/2 c cream. Stir over medium heat to combine.

Meanwhile, beat the yolks in your mixer. Slowly add 1/8 c amounts of the hot cake mixture, stirring throughout. Add around half the cake mix to the eggs. Transfer this egg-cake mix back into the saucepan with the remaining cake mixture. Add vanilla and salt. Cook over medium heat until thickened, stirring continuously. Remove from heat, stir in remaining milk and cream. Transfer to a bowl, cover the surface of the ice-cream mixture with glad wrap. Set aside to cool before refrigerating overnight.

Churn in your ice cream maker, for around 20 minutes until the ice cream is smooth, chilled and thickened. Stir in the jam, transfer to a freezer container and freeze overnight.

Adapted from the Kitchy Kitchen blog.

Honey and Spice and All Things Nice

(Firstly, sorry for the dodgy photo. We ate all of this ice cream before a good picie could be taken).

Strange things are afoot in our place. We make bread. We don't own glad wrap. We are thinking of selling our car and riding everywhere. We have started smoking occasionally (and I really do know how bad this is for my health). We don't buy ice cream, it has to be home made to be consumed. Strange.

But home made ice cream is surely a treat. The texture is smooth. The flavour possibilities are only limited by your imagination. So far we have largely stuck to a butterscotch/caramel and also a rich chocolate. But inspiration has hit, the need to clear out the cupboards of perishable has ment discovering new options for ice cream flavours. My fella insists that the butterscotch/caramel cannot be beaten, but I am trying that's for sure. Am I on to a winner with this one? I think so, but he is yet to be convinced. Perhaps next time I will win him over.

I have a few tips for making ice cream. They are simple but necessary. Too often I've ended up with expensive custard. Too often the ice cream churner has been religated to the appliance cupboard. After trial and error the churner now lives in the freezer, ready to make ice cream at short notice. So here is what to do:

1. Have your churner frozen for at least 24 hours before you churn;

2. Make sure your ice cream has a thickening agent - eggs or cornflour - otherwise it is challenging to get it to set and you get crunchy ice cream;

3. Cool your ice cream mix overnight before churning it, make it cold!

Honey & Spices Ice Cream

Makes around 800 mls

200 mls thickened cream

500 mls milk, plus 50 mls more

4 cloves

½ tsp ground cinnamon or ½ cinnamon stick

½ tsp ground cardamom or three cracked cardamom pods

150 ml honey

2 tbs corn flour

Place the bowl of your ice cream maker into the freezer.

Combine the cream, milk and spices together in a medium saucepan. Heat gently until steaming. Remove from the heat and leave to infuse for around 10 minutes. Strain the milk through a sieve to remove the spices. Add the honey and stir well. Bring it gently to the boil, stirring often and simmer gently for around 5 minutes so that the flavours infuse well.

Pour the extra 50 mls milk in a small bowl. Add the corn flour and stir until smooth. Return this mixture to the main milky mix. Stir well, and simmer for a further 5 minutes. Stir it often as you don’t want burnt ice cream! The mixture will boil and hopefully thicken somewhat.

Remove from heat, pour into a bowl and cover the surface of the liquid with either grease proof paper of glad wrap. This will form a “skin” and prevent your ice cream from forming a thick top layer. Leave on the bench to cool to room temperature before transferring to the fridge to chill overnight.

Remove the covering from your ice cream mix, stir it well to ensure mixture is combined and pour into your ice cream maker. Churn for 20 minutes, until beginning to thicken. Transfer to a freezer container, seal and freeze until more firm.

Inspired by a recipe from Tessa Kiros’s Falling Cloudberries.